Moroccan Chicken and Rice with Green Olives and Apricots
For a little flavor of Morocco, try this easy chicken recipe with sautéd vegetables. It’s delicious and satisfying.
Ingredients
- 1 bag Success® White Rice
- 1/4 cup olive oil
- 1 1/2 lbs chicken thighs, boneless skinless
- 1 yellow onion, diced
- 1 bay leaf
- 2 cloves garlic, minced
- 4 oz apricots, dried, cut in half
- 1 cup Spanish Queen olives or Manzanilla, cut in half
- 1 1/2 tsp cinnamon
- 1/2 cup honey
- 1/4 cup fresh mint, rough chopped
- 1/4 cup almonds, sliced
- 1 tbsp sesame seeds, toasted
Instructions
This Moroccan dish is a chicken recipe with a difference. Boasting a splendid blend of sautéd vegetables and grilled chicken, don’t be surprised if it makes it into your weekly meal routine.
Step 1
Prepare rice according to package directions. Reserve warm.
Step 2
While rice is cooking, heat olive oil in a large saucepan. Add chicken thighs and fry until light golden and cooked through (165°F internal temp).
Step 3
Remove chicken and in the same saucepan, sauté onions and bay leaf until soft, about 4 minutes.
Step 4
Add garlic, apricots, olives, cinnamon, and honey. Add cooked chicken to pan and lightly simmer for about 15 minutes.
Step 5
Serve it family style by placing the chicken and sauce with apricots and olives on a platter over the rice. Garnish with fresh mint, sliced almonds and sesame seeds.
